Lemon Curds & Variants

Discussion in 'Food and nutrition' started by Brian Wood, Jun 7, 2004.

  1. Brian Wood

    Brian Wood Guest

    Lemon Curd

    2 lemons 225gms lump or granulated sugar 75 gm butter 3 eggs

    Wash and dry the lemons (don t use the waxed ones!). Grate
    the rind, or peel it into strips; squeeze out all the juice
    (if the lemons are skinny you can add a little fresh lemon
    juice). Put the rind, juice and sugar into the top of a
    double boiler (you can use a basin, in a saucepan of
    simmering water, but the basin should not touch the water)
    and stir occasionally until sugar is fully dissolved. Leave
    to cool. Beat the eggs lightly and pour the cooled mixture
    over them. Strain it back into the basin and place over a
    gentle heat. Stir frequently with a wooden spoon until the
    mixture begins to thicken. When it coats the back of the
    spoon lightly, pour into small jars, taking care to fill to
    the brim. Cover and label. Clearly, this can be scaled up
    if you wish.

    Variants Grapefruit curd. Substitute 2 grapefruit and use
    250 gm sugar and 100g butter.

    Orange Curd. Use 2 oranges, and add the juice of 1 lemon.
    Use only 50gm butter and melt in the double boiler (or basin
    over water) before adding the rind, juices and sugar

    Apricot Curd

    225 gms dried apricots grated rind and juice of 2 lemons 700
    gms granulated sugar 175 gms butter 2 eggs

    Soak apricots overnight then cook until tender, using as
    little water as possible. Flavour is best if cooked in a
    tightly covered dish in a very cool oven at 120 cup for 40
    minutes. Strain off excess water and puree well in a
    blender. Put fruit into double boiler with the rind, juice,
    sugar and butter and stir until sugar dissolves. Beat eggs
    lightly and add to mixture. Continue heating and stirring
    until mixture thickens. Pot as before.

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